Lasagna with Lebanese pita breads


For serving



Place a large frying pan over high heat and add 2 tablespoons of olive oil.
Cut the onion into small pieces and add them to the pan.
Cut the peppers into cubes and add them to the pan. Add the sugar, oregano, rosemary, thyme and sauté for 1-2 minutes until caramelized.

Cut the onion into small pieces, the garlic into slices, the peppers into thin strips and add them to the pan. Add the chili powder, salt, pepper, sugar, beans and sauté for 2-3 minutes to caramelize the vegetables.

Add the minced meat and sauté for 8-10 minutes until golden and cooked.

Add the salt, pepper, canned tomatoes, tomato paste, water, cream cheese and mix. Remove from heat and set aside.

Preheat the oven to 180o C in the air.

In a 28 cm baking pan, place an Lebanese pie and drizzle with 1 teaspoon of olive oil. Add 1/5 of the filling, 1/6 of the cheese and cover with another pie. Follow the same process for all the ingredients.
Spread the remaining cheese on the last pie and bake for 15-20 minutes.
Serve with rocket, cherry tomatoes and olive oil.